Creamed Eggs

Course : Eggs
Serves: 2
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1 1/2 cups milk
1/2 teaspoon salt
2 tablespoons cream of rice*
1 teaspoon butter
3 drops yellow food coloring -- optional
3 large chopped hard-cooked eggs
3 slices buttered white toast

Preparation / Directions:

Combine milk and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Add butter and beat with an electric or hand beater or whir in a blender until smooth. If desired, add a drop of food color. Add eggs and heat, stirring now and then. Serve on toast. Makes 2 to 3 servings. *Sauce will continue to thicken as it heats. However, for a thicker sauce use 3 tablespoons cream of rice.


Nutritional Information:

446 Calories (kcal); 30g Total Fat; (61% calories from fat); 32g Protein; 11g Carbohydrate; 895mg Cholesterol; 895mg Sodium

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